Tender manicotti noodles stuffed with a blend of ricotta, mozzarella, and parmesan cheeses and traditional pesto topped with a red spaghetti sauce is this Easy Baked Manicotti recipe!
INGREDIENTS
- 12 manicotti noodles
- 1 egg slightly beaten
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ¼ cup traditional pesto
- 2 cups traditional spaghetti sauce We like prego.
INSTRUCTIONS
- In a large stockpot, boil and prepare the manicotti noodles according to package directions. Drain and rinse them with cold water.
- While the noodles are boiling, mix egg, pesto, ricotta, mozzarella, and parmesan cheese together in a medium bowl. Spoon the mixture into a quart-size resealable bag(OR piping bag). Using a scissors, cut a corner off making a small hole.
- Once the noodles are drained and rinsed, fill each shell one at a time with the cheese mixture and place them in a 9×13 baking dish greased with cooking spray. Generously cover the noodles in the dish with the spaghetti sauce.
- Bake the cheese and pesto manicotti noodles at 350 degrees Fahrenheit for 30-40 minutes until the dish is heated thru, hot and bubbly. Garnish with a sprinkle of shredded mozzarella or more grated parmesan and some fresh parsley. Serve easy baked manicotti with garlic bread or breadsticks and a fresh salad or hot vegetable.
